Mississippi Pot Roast Recipe Easy Crockpot Method for Tender Juicy Beef
A simple and comforting slow-cooked Mississippi pot roast made with chuck roast, ranch seasoning, pepperoncini peppers, and butter for tender, juicy beef. Perfect for busy days and cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 7-8 hours (low) or 4-5 hours (high)
- Total Time: 7 hours 10 minutes to 8 hours 10 minutes (low) or 4 hours 10 minutes to 5 hours 10 minutes (high)
- Yield: 6-8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 1 packet (about 1 ounce) ranch seasoning mix
- 1 packet (about 0.9 ounces) au jus gravy mix
- 1/2 cup (1 stick, 113 g) unsalted butter
- 6–8 whole pepperoncini peppers with about 1/4 cup juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Pat the beef chuck roast dry with paper towels. Trim excess fat, leaving some for moisture. Season all sides lightly with salt, pepper, garlic powder, and onion powder.
- Place the roast in the bottom of the crockpot. Sprinkle ranch seasoning and au jus mix evenly over the top. Scatter pepperoncini peppers around and on top, pouring in about 1/4 cup of their juice.
- Cut the stick of unsalted butter into four pieces and place on top of the roast.
- Cover and cook on low for 7-8 hours or high for 4-5 hours. Avoid lifting the lid during cooking.
- Check tenderness by inserting a fork; it should pull apart easily. If needed, cook an additional 30 minutes to 1 hour.
- Remove the roast with tongs and shred with two forks or slice against the grain.
- Stir the cooking juices and peppers into the shredded or sliced beef. If sauce is too thin, reduce on stove for 5-10 minutes.
- Serve warm over mashed potatoes, rice, or inside sandwich rolls.
Notes
Do not lift the lid during cooking to maintain heat and cooking time. Let the roast rest for 10 minutes before shredding to redistribute juices. For dairy-free, substitute butter with coconut oil or vegan butter. Optional smoked paprika or Worcestershire sauce can add depth. Can be cooked in a Dutch oven at 275°F for 4-5 hours as an alternative.
Nutrition
- Serving Size: About 1/6 to 1/8 of
- Calories: 350400
- Sugar: 1
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 35
Keywords: Mississippi pot roast, crockpot recipe, slow cooker beef, tender beef roast, easy dinner, comfort food, ranch seasoning, pepperoncini